Creamy ice cream without an ice cream maker? Absolutely. This chocolate no‑churn ice cream, studded with hazelnuts and swirled with homemade salted caramel, is easy to make: whip, fold, freeze. No special equipment required—just a few pantry staples and a little patience while it sets.
I love ice cream—who doesn’t? During my first pregnancy it felt like cravings drove most of my meals, and ice cream topped the list. No‑churn recipes made it possible to satisfy those cravings quickly without fuss. This chocolate version tastes remarkably like churned ice cream: rich, smooth, and full of chocolate and salted‑caramel flavor, with crunchy hazelnut bites throughout.
Ingredients in no‑churn ice cream
No‑churn ice cream relies on a very simple base that can be adapted for many flavors. The essential ingredients are:
- Heavy whipping cream
- Sweetened condensed milk
An optional flavoring that adds depth:
- Vanilla extract
Whipping the cream traps air, and the sweetened condensed milk adds sweetness and prevents the mixture from freezing into a rock‑hard block. Together they produce a creamy texture similar to churned ice cream.
How to make no‑churn ice cream
The method is straightforward. Start by whipping the heavy cream to stiff peaks. In a separate bowl, whisk together sweetened condensed milk with cocoa powder, vanilla, and a pinch of salt. Gently fold that chocolate mixture into the whipped cream, taking care not to deflate the cream. Fold in chopped hazelnuts, and gently swirl in salted caramel so you have visible ribbons of caramel rather than fully blending it in. Transfer the mixture to a loaf pan, add a few more caramel swirls on top if you like, cover, and freeze for several hours until firm.
How to make salted caramel
Homemade caramel may seem intimidating, but a few simple steps make it reliable. Use a large saucepan and be ready to whisk—caramel bubbles and can change color quickly, so stay attentive.
Melting the sugar
Place the sugar in a large saucepan over medium heat. As it begins to melt, stir to dissolve clumps; keep stirring until the sugar is liquid and turns golden amber. This step takes patience—don’t walk away.
Adding the cream and butter
When the sugar reaches a deep amber color, remove from heat, add room‑temperature cubed butter, and whisk until melted. Then slowly pour in warm (or room‑temperature) heavy cream while whisking—the mixture will bubble vigorously. Continue whisking until smooth, return briefly to medium heat if any sugar clumps remain to dissolve them, then stir in sea salt. Allow the caramel to cool before adding it to the ice‑cream base.
Once the caramel is smooth and seasoned, it’s ready to swirl into the chocolate ice cream mixture. If you prefer to skip making caramel from scratch, store‑bought salted caramel works fine.
How long the ice cream keeps
Store the ice cream in an airtight container. Properly sealed, it will keep well in the freezer for several months. For best texture, remove the pan about 5–10 minutes before serving to allow it to soften slightly for scooping.
Other flavor variations
This no‑churn base is extremely versatile. Try different mix‑ins or flavors if salted caramel and hazelnuts aren’t your thing. A few ideas:
- Oreo pieces with mint extract
- Fresh or macerated raspberries
- Mini chocolate chips or finely shaved chocolate (avoid very large chocolate chunks; they get rock hard when frozen)
- Diced boxed or homemade brownies
- Crushed sandwich cookies, like Samoas or Thin Mints
Get creative—this base works with countless combinations and seasonal ingredients.
Recipe: Chocolate No‑Churn Ice Cream with Salted Caramel and Hazelnuts
This simple recipe yields a rich, scoopable ice cream without an ice cream maker. Prep time is quick and freezing time is about 3 hours.
Ingredients
Ice Cream
- 2 cups heavy cream
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/4 teaspoon kosher salt
- 1/3 cup hazelnuts, roughly chopped
- 1/3 cup salted caramel, plus extra for serving if desired
Salted Caramel
- 3/4 cup sugar
- 1/2 cup heavy cream, room temperature
- 4 tablespoons unsalted butter, room temperature
- 2 teaspoons sea salt
Instructions
Ice Cream
- Whip the heavy cream in a large bowl with a stand or hand mixer until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk, vanilla, cocoa powder, and kosher salt until smooth.
- Gently fold the condensed milk mixture into the whipped cream until fully combined, keeping as much air as possible in the mixture.
- Fold in the chopped hazelnuts, then swirl in the salted caramel without mixing it completely—aim for visible ribbons of caramel.
- Pour the mixture into a loaf pan, drizzle additional caramel on top if desired, and use a knife to create swirls.
- Cover and freeze for at least 3 hours, or until firm. Let soften 5–10 minutes before scooping.
Salted Caramel
- Place the sugar in a large saucepan over medium heat. Stir as it begins to melt until fully dissolved, 10–15 minutes.
- Once dissolved, stop stirring and let the sugar cook until it turns a deep amber color, 1–3 minutes—watch closely to avoid burning.
- Remove from heat, add the cubed butter, and whisk until melted. The mixture will bubble up.
- Slowly pour in the warm cream while whisking constantly. Continue whisking until smooth.
- If any sugar clumps remain, return to medium heat for a minute to dissolve. Stir in the sea salt and cool before using.
Notes
- You can use store‑bought salted or regular caramel to save time.
- Store leftover caramel in an airtight container in the refrigerator for up to a month. It will thicken when chilled; reheat briefly to pour.
- The ice cream freezes solid—let it sit a few minutes before serving for easier scooping.
Yields: about 6 servings. Calories (approx.): 695 kcal per serving.
Author: Tara Kringlen
More frozen treat ideas
- Nutella brownie ice cream sandwiches
- Frozen strawberry cheesecake with a pretzel crust
- Key lime coconut popsicles
- Blood orange semifreddo with salted almond crumble
If you try this recipe, please leave a rating and a comment below to share how it turned out. Enjoy your homemade chocolate salted‑caramel hazelnut ice cream!